Recipes
- BAKED POTATOES ON A BED OF SEA SALT WITH FRESH TRUFFLES from chef Daniel Boulud
- BAKED TART OF MUSHROOMS, LEEK AND SMOKE BACON from chef Oliver Li
- BREADED FILET OF SOLE HARDBITE from chef Sepp Amsler
- COOKING GREENS FOR A (LARGE) CROWD from chef Michael Ennes
- DESSERT POUTINE from chef Ricardo Larrivée
- HOT ORANGE CARROT GELEE from chefs Dominique and Cindy Duby
- JELLYFISH SALAD from chef Frank Pabst
- SEA BASS, SPAGHETTI SQUASH, WALNUTS from chef Michael Anthony
- TENDER AND CRISP CHICKEN LEGS WITH SWEET TOMATOES from chef Jamie Oliver
- VEGTABLE LASAGNA From chef Liz Neumark
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